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Sticky toffee pinwheel cookies

Powdered sugar helps prevent dough from sticking to work surface.

I found the original recipe for this family favorite as I was digging around my mom’s old recipe file.  The delightful writer and author Cheryl Tan suggested posting a family recipe on the day her first book is released. Go Cheryl!  A Tiger in the Kitchen: A Memoir of Food and Family is about rediscovering family through the recipes and food shared.  The reviews are absolutely glowing.  Take a look here.  Doesn’t it sound like a great movie?

Original cookie recipe typed on an index card. Remember those?

The original cookie recipe isn’t gluten free, but converting it wasn’t difficult. Not many doctors knew about gluten free or celiac disease (CD) back in the old days. Even now, many medical professionals are unaware of CD or not current in their knowledge, so it’s still significantly under diagnosed.  Speaking of family, routine screening on a regular basis is recommended for relatives of people with CD.  The great news is that CD can be treated by following a gluten free diet.  And eating gluten free doesn’t involve suffering or giving up . . .

Sticky Toffee Pinwheel Cookies

Combine the following ingredients in a large bowl:
2 cups gluten-free flour*
2 teaspoons xanthan gum
½ teaspoon cream of tartar
½ teaspoon baking soda
¼ teaspoon salt

 Then add in and mix until crumbly:
½ cup Spectrum organic shortening, cold

 In large cup combine the following, then add to large bowl:
1 egg
¾ cup light brown sugar
3 tablespoons applesauce
1½ teaspoons pure vanilla extract

After mixing thoroughly, wrap dough in plastic wrap and chill in fridge for at least an hour.

Date filling

In a microwave safe bowl, combine:
6 ounces pitted dates
1/3 cup water

Cover and microwave on high for 2 minutes. Remove lid and add:
½ teaspoon baking soda

Use a potato masher to grind up the dates. Set aside to cool.

Sticky toffee meets pinwheel cookie in this updated family recipe.

Halve dough. Roll each half into an 8”x12” rectangle using powdered sugar to keep dough from sticking to work surface. Spread with filling. Roll dough tightly, wrap, and chill overnight in fridge. Make very thin slices and place pinwheels on parchment lined cookie sheets to bake for 10 minutes at 350 degrees.

*From rice blend: 6 cups rice flour, 2 cups potato starch, 1 cup tapioca starch

Still here?  Take a look at the delicious family recipe posts rounded up by Cheryl Tan from A  Tiger in the Kitchen.

-Linda  Bookmark and Share

Yes, I did include tiny pinwheel cookies on the table inside this gingerbread cabin.

About Free Range Cookies

Hi, I'm Linda. Welcome to Free Range Cookies, a St. Louis food blog with focus on gluten free baking and recipe development. Have a question or comment? Contact me at freerangecookies (at) gmail (dot) com.

7 responses »

  1. What gorgeous cookies — I’ve always wanted to learn to make pinwheel cookies and now I have just the recipe! I love that old index card you unearthed, too. Ahh, the good old days. Thanks for posting — and toasting! Your kind words made me smile. Hope you enjoy the book, dear friend. xx

  2. This looks so good! And that’s so cool you managed to make it gluten-free too. 🙂
    Also the miniature pinwheel cookies are cute.

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  4. I love the pic of the old recipe card, reminds me of the box my mom had, too. I will def try these and so glad you converted them to GF, always looking for great recipes for a family friend and clients. Very fun post!

  5. Boy are those index cards familiar! Just about all of my families most important cookie & holiday dessert recipes live on those at my parents’ house.


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